Direction:Cut the mushrooms in slices and steam them with some water until they are done. Chop onions very fine, roast them in the oil and add the minced meat. Add the “mushroom water” (only the water, not the mushrooms) and the canned tomatoes and cook the sauce for at least 40 minutes. Season with salt, pepper, basil and garlic. Stir the mushrooms and the cottage cheese with milk, season with salt and pepper Now, prepare the lasagna as follows: Arrange alternately layers of mushroom sauce and tomato sauce between the lasagna noodles. Begin with the mushroom sauce. On top of the tomato sauce put sliced mozzarella. Strew grated cheese on top and bake in the preheated oven for 40 minutes. Serve with French bread (baguette) and green salad.